• In a 12 x 16 inch (30 x 40 inch) pan, lay the toast rusks in order to cover the bottom of the pan. Cut a rusk and fill empty spaces if needed.

For The Syrup:

• In a saucepan add the sugar and water. Bring to a boil over high heat. You may stir using a whisk up to the point the syrup starts to boil. When it starts boiling stop stirring as syrup may get crystalized. Boil for 5 minutes and then remove from heat.
• Pour the hot syrup all over the toast rusks. Set aside until they cool down to room temperature.
• Meanwhile, prepare the cream.

For The Chocolate Cream:

• In a cooking pot, add the 1200 grams of milk along with the sugar and heat over medium-high heat.
• In a mixing bowl whisk together the 200 grams milk, the cornstarch, and the cocoa.
• Once the milk starts to get steamy hot (do not let get bubbly), pour in the cocoa mixture while whisking constantly.
• Keep whisking until cream starts to thicken. This will take a few minutes.
• Once the cream is thickened, spread over the rusks (once they have cooled down).
• Sprinkle half of the walnuts over the chocolate cream and set aside to cool.

For The Vanilla Cream (Option No 1):

• So if you have managed to get your hands on some Morfat, than empty both cans in your mixer bowl, along with sweetened condensed milk.
• With the whisk attachment on, beat over medium-high speed for 30 minutes.
• Then transfer to the freezer for half an hour until the chocolate cream has cooled down sufficiently.
• Then spread on top of the chocolate cream. Sprinkle remaining walnuts on top, and refrigerate ideally overnight before serving.

For The Vanilla Cream (Option No2):

• So in case you didn't find any Morfat, no worries, we'll make a super creamy whipped cream instead.
• Pour the heavy cream in your mixer's bowl, along with vanilla extract.
• With the whisk attachment on, beat over medium speed until cream looks like it starts to thicken. Then start adding the sugar in small bits at a time until fully incorporated.
• Once firm peaks start to form on the cream and you can see the traces of the whisk on the cream, stop beating.
• Spread the whipped cream over the chocolate cream. Sprinkle remaining walnuts on top, and refrigerate ideally overnight.
• Cut into 20 square pieces and serve!